Pickled Fish

Name: Pickled Fish
Yield: 12
Ingredients: 1 fish (snapper, rockfish or sea bass) of 4-4.5 kg cut into 12 pieces; salt and black pepper to taste; all-purpose flour; vegetable oil for frying; 6 tomatoes, peeled and seeded, cut into cubes; 3 bell peppers, cut into rings; 2 tablespoons of chopped cilantro; 4 cloves of garlic, minced; 3 large onions, cut into rings; 1/2 cup olive oil; 3/4 cup vinegar; 1 1/2 cups water

1
1 fish (snapper, rockfish or sea bass) of 4-4.5 kg cut into 12 pieces
2
salt and black pepper to taste
3
all-purpose flour
4
vegetable oil for frying
5
6 tomatoes, peeled and seeded, cut into cubes
6
3 bell peppers, cut into rings
7
2 tablespoons of chopped cilantro
8
4 cloves of garlic, minced
9
3 large onions, cut into rings
10
1/2 cup olive oil
11
3/4 cup vinegar
12
1 1/2 cups water

Ingredients

1
1 fish (snapper, rockfish or sea bass) of 4-4.5 kg cut into 12 pieces
2
salt and black pepper to taste
3
all-purpose flour
4
vegetable oil for frying
5
6 tomatoes, peeled and seeded, cut into cubes
6
3 bell peppers, cut into rings
7
2 tablespoons of chopped cilantro
8
4 cloves of garlic, minced
9
3 large onions, cut into rings
10
1/2 cup olive oil
11
3/4 cup vinegar
12
1 1/2 cups water

Directions

1
Season the fish with salt and black pepper to taste
2
Dredge each piece in all-purpose flour
3
Fry the fish in hot vegetable oil. Reserve
4
Heat the olive oil and fry the onion and garlic until golden brown
5
Add the tomatoes, bell peppers, cilantro, and cook for 5 minutes, stirring occasionally
6
Add the vinegar and water and mix well
7
Add the fish pieces and simmer for 10 minutes
8
Serve hot or cold
9
Can be prepared ahead of time and refrigerated
10
Serves 12 people.